Crack each egg separating the yolk from the egg white and putting them into individual mixing bowls.

Add approx. 2 1/2 tablespoons of white sugar to each bowl.

Mix using an electric mixer until they become creamy and fluffy.

Place 250g of mascarpone into each bowl and mix again for around 3minutes.

Slice or grate the block of chocolate into slithers, leaving a few chunkier pieces for added crunch.

Dip both sides of a Mulino Bianco Pan di Stelle biscuit into the coffee mix, holding it flat for 2 seconds in total then break it into pieces in the Martini glass.

Get the yellow (yolk) mixture and stir it together one last time with a spoon, then pour a small amount over the top of your biscuit as evenly as you can making sure you cover any dark spots.

Gently smooth it over the biscuits and be careful not to press down

Sprinkle a generous amount of the grated chocolate over the top.

Sift a tablespoon of Nesquik over the top covering the layer.

Dip another biscuit into the coffee, this time leaving it whole, again for 2 seconds in total.

This time cover it with the white mixture, and again add chocolate then Nesquck on top and finish it with some crushed Pan di Stelle Mulino Bianco biscuits – this time not dipping them in the coffee!

You can add a few small pieces of grated chocolate to the top for added texture.

Repeat this for each Martini glass (up to 8) and carefully cover each tiramisu with cling wrap then place in the fridge for at least 2/3 hours (minimum).